Domaine Yves Cuilleron Cote-Rotie "Madiniere" red 2023

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Domaine Yves Cuilleron Côte-Rôtie "Madinière" red 2023

Robert Parker's Wine Advocate (Y. Castaing, mai 2026): 92/100. More approachable and less overtly solar than the 2022, the 2023 Côte-Rôtie Madinière reveals aromas of violet, dark cherries, baked dark berries and spice, subtly framed by toast. Medium- to full-bodied, seamless and structured, it is deep and layered, built around a youthful tannic frame that extends into a long, mineral finish. DRINK 2026-2040 

Technical Sheet written by the domaine:

Origin: 4 ha of vines exposed to the South/Southeast, located in the northern part of the AOP. "Madinière" is not the name of a lieu-dit but comes from the name of the stream located at the bottom of the slope.

Terroirs: typical schists of the northern AOC.

Grape Variety: syrah.

Viticulture: vines planted at high density, 8000 /10000 plants per hectare. No insecticides, the number of treatments is limited based on the weather, the addition of fertilizers is very low and exclusively organic, respecting the balance of the soils and the plant. Control of vigor and yields, leaf thinning, green harvesting for better grape maturation.

Vinification: grapes are hand-harvested. In the cellar, sorting, crushing, and partial destemming. Fermentation in open tanks for about 3 weeks with temperature control, regular punching down and pumping over. Malolactic fermentation in barrels, with natural yeasts.

Grape Varieties: 95% syrah and 5% viognier

Aging: 18 months in barrels.

Style: Harmonious and subtle wine. The nose is characterized by the juicy and peppery side of Syrah, supported by delicate oak. The palate is round and fleshy, with velvety tannins, and a beautiful freshness provides balance and length to this wine.

Cellaring: to be enjoyed on primary aromas in the first 5 years or on secondary aromas for up to 10 years or more.

Pairing: delicate yet flavorful meat. Veal tenderloin with tapenade crust, roasted in a casserole, and eggplant caviar.